Chipotle Garlic Mashed Potatoes

4 medium sized potatoes, peeled and cubed

1/2 cup light cream

3 garlic cloves, minced

2 seeded chipotle peppers, minced

Salt and pepper

Peel and cube the potatoes and add to salted cold water. Boil until they are very soft and easily fall apart. In a small pot bring the cream up to a bare simmer and add the minced garlic and chipotles. Infuse the cream while the potatoes cook. When the potatoes are done drain the water (reserving about a 1/4 cup) and process through a ricer or food mill. Fold the infused cream into the potatoes without overworking them.